Belila with milk recipe

 



Belila could also be transliterated in Balela, Balila,Balila, ballila. Belila is one traditional Egyptian dessert that is really famous in Egypt.

Belila recipe :
Ingredients:
- 1 cup peeled whole wheat grain
- 5 cups water
- 2 cups milk
- 4 tbsp sugar
- 1 tsp nuts and cinnamon for each serving bowl. (optional topping)
Directions:
1- Wash wheat well and cover with water. Leave it over night.
2- Place wheat in a saucepan – still covered with water – over medium heat and bring it to boil. Lower the heat and let it cook until wheat is well done. Add more water if necessary.
3- Add sugar and leave it boil for 15 minutes. Stir constantly.
4- Add milk and mix well and leave it until it boils.
5- Take Belila off the heat and place it in small serving bowls.
6- Add 1 tsp nuts and cinnamon on top of each serving bowl. (optional)
7- Served cold or hot.

APRICOT RICE PUDDING

Apricots are used throughout the Middle East as is rice. This is a tasty and unique dessert.

 
Ingredients:

1/4          cup uncooked brown rice

3           tablespoons cornstarch

3/8           cup water

2 (1            lbs) cans apricot halves in juice, drained

2           cups milk (approx.)

3/8           cup sugar

1           tablespoon vanilla extract

1           teaspoon almond extract

 
Directions:

 

1.     Have a 1qt. shallow bowl handy.
2.     Put the rice in blender, blending until fine.
3.     Pour into small bowl, add cornstarch & water, stir to dissolve the cornstarch.
4.     Pour the drained apricots in blender, and blend until smooth.
5.     Add just enough milk to total 4 cups (approximately 2 cups milk.).
6.     Pour into a small saucepan & add sugar & to the rice mixture.
7.     Over medium heat, stir constantly until the mixture begins to a boil.
8.     Cook and stir for 5 minutes.
9.     Remove from heat & stir in extracts.
10.     Stir to blend.
11.     Pour pudding into a bowl and allow to cool at room temperature for 1/2 hour, then chill.
12.     When pudding is cold, serve.

BIRAM RUZ

1 cup(s) long grain rice.
1 cup(s) of whole milk (skim milk for the die conscious).
2 cup(s) of heavy cream.
2 tsp. of salt.
15 tblsp of butter.

 

 

Method

 

1.Heat the milk to scalding temperature.

2.Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at °400 for about 30-40 minutes

3.Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it.

4.while the butter is melting take some of it and sprinkle on top of the rice.

5.Let it cook for 20-30 minutes more, until the rice is brown on top.

CARAMEL STUFFED WALNUTS

Legend has it that this recipe has been deciphered from a hieroglyphic. These sweets were served at wedding banquets and given their high energy value, we imagine that Cleopatra offered them to her lovers to restore their spirits.

Makes 6 or 7 servings, or about 15 candies
Preparation time is about 35 minutes, including five minutes for cooking

Ingredient:

 

50           g almond flour

50           g sugar

1–2           tablespoon orange essence

30           walnut halves

50           g sugar

 
Instructions:

 

1.     Mix the almond flour (milled almonds, grind your own in a food processor or blender if you like) with the sugar and enough orange essence to form a paste.

2.     Place a little of this paste between two walnut halves and press.

3.     Melt the sugar in a pan with a few drops of water and when it starts to turn to caramel, remove it from the heat source and dip the nuts inside to coat them with caramel.

4.     Set them out on grease proof paper to dry.

CHOCOLATE BUTTER GOOEY CAKE

 

Recipe:



*      1 (2-layer) package butter-recipe chocolate cake mix
*      10 tablespoons butter, melted
*      1 egg, lightly beaten
*      8 ounces cream cheese, softened
*      1 (1 pound) package confectioners’ sugar
*      2 eggs
*      ½ cup chocolate chips

 

 

Preheat oven to 350 degrees. Combine the cake mix, butter, and I lightly beaten egg in a mixer bowl and mix well. Press into a greased and floured 9 by 13-inch baking dish. Beat the cream cheese, and confectioners’ sugar in a mixer bowl until light. Add 2 eggs and mix well.  Stir in chocolate chips. Spread over the layer in the prepared baking pan. Bake for 30 to 40 minutes or until light brown. Cut into squares to serve.

 

**Variation:  For Vanilla Butter Gooey, use a yellow cake mix and omit the chocolate chips.

COCONUT ALMOND POUND CAKE

Makes 2 loaves

* 1 cup vegetable shortening

* 2 cups sugar

* 5 eggs, beaten

* 2 cups flour

* 1-1/2 teaspoon baking powder

* 1 teaspoon salt

* 1 cup buttermilk

* 1-1/3 cups coconut flakes (one 4-ounce can)

* 1 tablespoon coconut extract

* 1-1/2 cups Glaze ( see below )

 

 

1. Heat the oven to 350 degrees F.  Grease two standard loaf pans (9 x 5 x 3-inch).
2. Beat shortening and sugar together. Beat in eggs.
3. Sift flour, baking powder and salt together. Alternately add flour mixture and the buttermilk to the sugar mixture, stirring vigorously.
4. Fold in coconut flakes and coconut extract. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
5. Remove from oven and cool 5 minutes. Poke many holes on top of each loaf with a toothpick or a bamboo skewer and pour half the glaze on each cake. Cool another 10 minutes and remove from pan to a cooling rack to completely cool.

 

 

Glaze



Makes 1-1/2 cups

 

* 1 cup water

* 1/2 cup sugar

* 1 teaspoon almond extract

* 1/2 teaspoon coconut extract

 
1. Place all ingredients in a saucepan and bring to a boil over medium high heat.

2. Boil 2 minutes and remove from heat.

3. Cool slightly and pour over cakes that have been punctured with a toothpick or skewer.

 

COCONUT SQUARES

This sweet and tasty treat is actually Moroccan in origin.

2 c. grated coconut

*      3/4 c. half and half

*      1 1/2 c. sugar

*      3 tablespoons butter

*      3 tablespoons lemon rind

 

Combine the coconut, the half and half and the sugar in a heavy saucepan. Bring to a boil, then turn the heat to low. Simmer until a soft ball is formed when a spoonful of the mixture is dropped into cold water. Add the butter and lemon rind and mix. Let cool to room temperature. Transfer to a bowl and with an electric mixer, mix the batter until thick and glossy. Pour into a small buttered pan and chill. Cut into squares and serve.

DATE FRUIT CUP

This is the season of Ramadan and one of the traditional foodstuffs of this holiday are dates.  The date market in Cairo is full to overflowing with a variety of dates in all shapes and sizes during this festive season.
Date palm paintings can be found in the tombs of the Pharaohs, indicating that this stately tree and sweet fruit has been cultivated in Egypt since the time of hieroglyphs.  Here is a simple but sweet recipe.

 

* 4 C. water

* 2 cups pitted dates

* 1/3 cup sugar

* 1/4 cup raisins, washed

* 6 whole cloves

* 2 tablespoons lemon juice

* 1/2 cup whipping cream

 
Heat the water in a pot until boiling, then add the dates and cook for 5 minutes.  Remove the dates with a slotted spoon, cool and peel, then set aside.  Reserve the cooking water.

Bring the reserved water to a boil, add the sugar and stir until the sugar dissolves. Stir in the raisins, cloves, and dates, and cook for 15 minutes over medium heat.  Add the lemon juice and cook for another 5 minutes, then remove from heat and allow to cool.

Place in fruit cups. Whip the cream until frothy, then spoon over the dates before serving.

GHREYBA - NORTH AFRICAN BUTTER COOKIES

Ingredience:

 

* 1 cup warm "samn" (veg. Oil or melted butter)

* 1/2 cup powdered sugar

* 3-4 cups of flour

 
Instructions:

 

* Mix "samn" and sugar well.

* Add flour gradually and mix.

* Shape into little balls and press down gently to flatten into shape.

* Garnish with an almond.

* Bake in a preheated oven at 400 ƒF (200 ƒC) for 10 to 15 minutes.

KEEKA BALADI BIL SHOKOLATA

EASY AND DELICIOUS CHOCOLATE CAKE

2 cups flour

· 2 cups sugar

· 1 teaspoon baking powder

· 2 teaspoons baking soda

· 1 cup milk

· 1/2 cup vegetable oil

· 3/4 cup dutch processed cocoa

· 1 tablespoon vanilla

· 2 eggs

· 1 cup hot coffee

 

 
Mix all ingredients together in large bowl. Pour into greased 9x13 pan. Bake at 350F degrees for 30-35 min.
Top with your favorite frosting, powdered sugar or whipped topping.

KONAFA BIL GIBNA

After slicing the cheese, put the slices in a large bowl and cover with water and let it stand for 1 hr. Drain the water and add fresh water and let it stand for another hour. What you are doing is getting rid of all the salt in the cheese. After the 2nd hour drain the water from the cheese and arrange the slices on paper towels and cover them with clear plastic wrap until they are ready to use.

 

 

If you are making this for yourself only (1 person) I advise you to use a small baking dish for one to two serving. This dish is no good if you have left overs. I usually make enough to be eaten at the time and keep the rest of the konafah and cheese in the fridge until I want to make it again in a couple of days. But, if you are only making this once, then you can use some of the konafah for this dish and make the rest into konafah with nuts.

 
Butter a baking dish and put some cut-up kohafah in the bottom of it (enough to cover 1/3 of the depth of the dish. Sprinkle some butter all over the konafah, you don't have to use a lot of butter with the cheese filling since it has enough fat in it! Arrange on layer of cheese slices, by the way the slices should be 1/4-1/2 cm in thickness. Add for cut-up konafah to cover the cheese and to almost reach just before the edge of the dish. Sprinkle some more butter on the surface and you might want to put a little more than the bottom layer. Bake it in a 350 oven until it turns golden.

 

 

While it is baking make the syrup. Combine the sugar, water and lemon juice and let it boil on mid-high heat for about 15 minutes. as soon as the konafah turns golden, spoon the syrup over it and stick it back into the over for 1-2 minutes. Serve immediately and watch out you don't burn your mouth! Now I am hungry for it!

MANGO CUP DESSERT

Ingredients:

 

2           kg ripe sweet mangoes (8-10)

1/2           liter milk

30           g pistachios, cut into thin slivers

 
Instructions:

 

1.     Peel the mangoes.

2.     Cut and blend with the milk in a food processor.

3.     Pour into glass dessert bowls.

4.     Sprinkle with pistachio slivers.

5.     Chill before serving for atleast 1 hour.

MILK CHOCOLATE CHIP PUMPKIN CAKE

Pumpkin isn't just a Native American favorite - pumpkin is found throughout the Middle East. Here is a sweet treat that can be used as a hearty sweet bread for fetar (breakfast) or, with drizzled buttercream frosting, a wonderful dessert cake.

Ingredients:

 

*  3 c.  all purpose flour

*  2 1/4 c. granulated sugar

*  3/4 c. brown sugar

*  1 Tbsp. pumpkin pie spice or apple pie spice

*  1 1/2 tsp. baking powder

*  1 1/2 tsp. baking soda

*  1/2 tsp. salt

*  6 oz. milk chocolate chips ( semi-sweet is ok, too)

*  1 15 oz. can pumpkin

*  3/4 c. melted butter or margarine

*  6 eggs slightly beaten or equivalent egg substitute

*  Oven 350F

*  Tube pan or fluted tube pan ( Bundt pan )
Instructions:

 

*  Preheat oven to 350F

*  Generously spray the tube pan with nonstick spray.

*  Set aside 1/2 c. flour in a small bowl

*  In a large bowl, combine the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt.

*  Place the chocolate chips in the reserved flour and toss to coat. Set aside.

*  In another bowl combine the pumpkin, melted butter, and eggs.

*  Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan.

*  Bake for 60 minutes or until a wooden toothpick comes out clean, when tested near the center of the cake.

*  Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. Garnish with powdered sugar or drizzle with icing.

*  12 to 16 servings.

EGYPTIAN BREAD AND BUTTER PUDDING

OMM 'ALI

Method

 

1. Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.

2. Crush with fingers and place in lightly greased oven dish. Mix nuts and coconut, and scatter on top.

3. Warm the sweetened milk and pour over the dessert.

4. Dab with butter or cream, and placed in moderately hot oven (325-375 d F: I don't know Celsius) until top is browned...

 

 

*MIXED NUTS:

 

Depending upon availability, nuts that can be used are almosned, huzelnuts, pecans, and peanuts, roasted and peeled. A Micture of two or more are used. Crushed very fine, amd mixed iwth sugar at teh ration of 2/3 nuts to 1/3 sugar. Rose water or vanilla essence is sometimes added.

PINEAPPLE RICE DESSERT

A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Du'a.

 
Ingredients:

 

1           cup rice

2           cups cubed pineapples

6           tablespoons butter

3/4           cup brown sugar

3/4           cup pineapple juice

 

 

Instructions:

 

1.     Preheat oven to 350F degrees.
2.     Boil rice.
3.     Place 1/3 of rice in bottom of buttered baking dish.
4.     Cover with half of the pineapple, half the brown sugar, and half of the butter.
5.     Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
6.     cover with last 1/3 of rice and pour over pineapple juice.
7.     Bake covered for 30 minutes. Serve with cream.

SAMBUSAK TURNOVERS

 

24-48 servings or 36-48 turnovers
1 hour 30 minutes (45 min prep, 45 min cooking)

A Ramadan dish popular in Egypt. This is a single recipe for dough, and various different fillings

Ingredient:

---Dough---

3/4           cup butter
3/4           cup oil
5           cups white flour
2           teaspoons salt
1/2– 3/4           cup cold water

---Meat filling---

1 1/2           lbs ground meat
3/4           cup of finely chopped onions
1/4           cup oil
1/2           cup pine nuts
2           teaspoons salt
1           teaspoon pepper
1/2           cup of finely chopped parsley
3/4           teaspoon cinnamon

---Cheese Filling---

1 1/2           lbs feta cheese, crumbled
3/4           cup fresh herbs, finely chopped (dill, mint, chives, parsley, cilantro)
3           tablespoons water
3/4           teaspoon pepper

---Vegetable Filling---

1/4           cup olive oil
3/4           cup of finely chopped onions
1 1/2           lbs leafy greens, coarsely chopped (spinach, chard, dandelion or nettles)
2           teaspoons salt
1/2           cup walnuts, coarsely chopped and lightly toasted
1/4           cup currants
3/4           teaspoon pepper

---Sweet Filling---

3           cups almonds, finely ground
1 1/2           cups sugar
2           teaspoons cardamom
1/4           teaspoon saffron, dissolved in 1 tablespoon of water
2           tablespoons rose water

 

 

 

Instructions:

 

1.     ----To Make the Dough----.

2.     Melt the butter with the oil.

3.     Combine the flour and salt in a bowl, make a well in the center, and add the oil and butter.

4.     Stir vigorously until combined, and then add water until the dough holds together and comes away from the sides of the bowl.

5.     Wrap the ball of dough in plastic and let rest in the refrigerator while preparing the stuffing.

6.     ----To Make the Meat Filling----.

7.     Work all ingredients with the hands until fully combined.

8.     ----To Make the Cheese Filling----.

9.     Place ingredients in the work bowl of a food processor; blend well.

10.     ----To Make the Vegetable Filling----.

11.     Heat the olive oil over medium heat, and then sauté the onions for 2 minutes.

12.     Add the greens and salt and stir well.

13.     Lower the heat, cover the pan, and cook until the greens are wilted and give off their juices.

14.     Turn off the heat, add the toasted walnuts, currants and pepper, and stir well.

15.     ----To Make the Sweet Filling----.

16.     Combine all ingredients and stir well.

17.     ----To Assemble the Sanbusa----.

18.     Preheat the oven to 350°F degrees.

19.     For each pastry, take a walnut-sized piece of dough and roll it out into a 3 inch circle.

20.     Place a teaspoonful of filling in the center of the dough, fold the circle into a half-moon shape and pinch the edges firmly.

21.     (Another traditional shape is the triangular pocket, formed by pinching together the edges of the circle in three seams that meet in the center over the filling).

22.     Place the pastries on an ungreased baking sheet and bake in the oven for 45 minutes, until golden yellow, or deep fry in vegetable oil.

23.     Serve warm.

SPICED ORANGES & RAISINS

AL BURTUGAL WAL ZABIB AL MUTABAL

Ingredient:

• 1/2 Cup Granulated Sugar


• 1/2 Cup Water


• 2/3 Cup Golden Raisins ( Sultanas )


• 2 Tablespoons Lemon Juice


• 2 Cinnamon Sticks


• 1/2 Teaspoon Allspice


• 1 Tablespoon minced crystallized ginger


• 3 large oranges
  
   
  
  Instructions:
  
  
  
  • Combine the sugar and water in a small saucepan and bring to a boil.
  
  
  • Add raisins, lemon juice, cinnamon sticks, allspice and ginger.
  
  
  • Simmer over medium heat about 10 minutes until syrup is thickened.
  
  
  • Transfer to a bowl and refrigerate 10 minutes.
  
  
  • Cut peel and pith from oranges.
  
  
  • Slice oranges into 1/2 inch rounds.
  
  
  • Cut rounds into halves or quarters and place in medium bowl.
  
  
  • Pour cooled raisins and syrup over oranges and stir gently.
  
  
  • Chill 2 hours or overnight.Serve over ice cream or cake.Makes 4-6 servings.
  
  
  
  

Stuffed Dates

Ingredients:

*Pitted Dates

*Shelled Nuts (Walnuts, Peacans, halves or chopped)

*sugar or unsweetened dried shredded coconut

 
Instructions:

 

 

1.      Open up center of each Date.

2.      Place nuts in center of each date and close up.

3.      Roll each date in sugar or coconut.

4.      Make as many as you want.

Upside Down Cherry Pudding

This pudding dessert is very clever - it turns itself upside down in the over!

 

* 1 1/2 cups all purpose flour

* 1 1/2 teaspoons baking powder

* 1/4 teaspoon salt

* 1/2 cup butter or margarine

* 1 cup sugar

* 1 egg, unbeaten

* 1 teaspoon vanilla

* 1 cup milk
Sauce:

 

* 1 cup sugar

* 1 small can sour red pitted cherries

* 1/2 cup boiling water

 
Combine flour, baking powder and salt.  In a separate bowl, cream the butter or margarine, adding the sugar gradually and continue creaming until light and fluffy.  Beat in the whole egg. Stir in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture.  Beat well after each addition.  Pour batter into a greased 9" square pan.

Prepare the sauce by heating the cherries, juice, sugar and boiling water, then  pouring it over the batter.  Bake in a 350F oven for about 35 -45 minutes or until the pudding begins to shrink and the top is golden brown.  When baked, the cherry sauce will be on the bottom.  Good served with  whipped topping or ice cream. Serves 8.

ZABADEE EL MISHMISH

APRICOT MOUSSE ~ A LIGHT SUMMER DESSERT

Ingredient:

 

1/2           cup dried apricots

2           tablespoons honey

1/2           cup cottage cheese (non or low fat works fine)

1/2           cup nonfat plain yogurt

1/2           packet unflavored gelatin

 
Instructions:

 

1.     Put apricots in bowl and cover with boiling water.

2.     Set aside for 1 hour to soften.

3.     Place drained apricots in blender, add honey and blend until smooth.

4.     In a small saucepan, dissolve gelatin in 2 tbls of water.

5.     Place on low heat and stir until all gelatin is dissolved.

6.     Combine cottage cheese and yogurt in a seperate bowl and whip until smooth.

7.     (this can be done in the blender too.) Pour yogurt mixture into a bowl and slowly stir in the gelatin, the fold in the apricot puree.

8.     Refrigerate for 1 hour before serving.

9.     ENJOY!